Cooking With Cami: Sweet and Spicy Pumpkin Seeds

1C cleaned pumpkin seeds. 5T granulated sugar 1/4 t Kosher salt (if you only have reg. salt then use 1/8t) 1/4 t ground cumin 1/4 t ground cinnamon 1/4 t ground ginger pinch cayenne pepper 1 1/2 T peanut oil. Preheat oven to 250F.
Choose a 3 to 4 pound sugar ('pie') pumpkin for preparing puree. (Under no circumstances cook or eat a carved Halloween pumpkin as the cut surfaces breed bacteria.) 2. Preheat oven to 350F (175C). 3. Just prior to baking, Discard fibers and save seeds for toasting, if desired. 5. Rub the cut surfaces of the pumpkin with canola oil and place the 2 halves (cut-side-down) in a roasting pan. Add 1 cup of water. 6. Bake in preheated oven until pumpkin flesh is tender when
Pour the pumpkin preparation into oiled ramekins and transfer them in an oven-proof dish, filled with water. Cook in the preheated oven (150ºC) for 1 hour. Cover with aluminum foil if you notice the top browning too fast. Turn off the oven and let flan inside for I chose maple syrup as an alternative to caramel and roasted pumpkin seeds as a crunchy kick to the flan. Overall, it makes one healthy dessert and I loved how the cinnamon complemented the pumpkin flavor.